Fantastic Three Bean Salad

Fantastic Three Bean Salad

• 1 can green beans

• 1 can dark red kidney beans

• 1 can pinto beans

• 1 8oz can sliced ripe olives

• 2 very thin slices red onion ( a little goes a long way, but feel free to add more if you prefer)

• 1 c. sweet pickle relish

• 1/2 c. chopped green pepper

• 1/4 c. vegetable oil

• 1/4 tsp. salt

• 1/3 c. red wine vinegar

• 1/4 tsp. garlic salt

• 1/4 c. Burgundy wine

• 1/4 c. sugar

• 1/4 tsp dried Italian Seasoning

Rinse, drain, and place all beans in a large bowl.

Add olives, inion, peppers, and pickle relish.

Combine the remaining ingredients and add to bean salad. Stir well. Let marinade in refrigerator over night. Gets better each day!

Fantastic with sliced cherry tomatoes and corn. I sometimes even add fresh cilantro or basil.

Curried Sweet Potato Soup

Curried Sweet Potato Soup

• 1/2 large sweet onion, chopped

• 1 T. olive oil

• 1 small clove garlic, minced

• 1/4 tsp. dried ginger

• 1/8 tsp. ground red pepper

• 1/8 tsp. cumin

• 3 large sweet potatoes

• 1 c. water

• 1 box vegetable broth

• 1 can coconut milk

• 2 tsp. salt

• cilantro

• shredded Monterey Jack cheese, optional

Sauté onion in oil over medium heat about 8 minutes or until tender. Add garlic and next four ingredients and sauce one minute, stirring constantly. Remove from heat.

Meanwhile, bake the sweet potatoes in a 400 degree oven for one hour. Remove skins and cube.

Add the potato to the onion and spice mixture in the pot. Add one cup water and broth and bring to a boil. Reduce heat to medium and add coconut milk and Salk. Simmer stirring often for about 30 minutes to allow flavors to mingle. Add extra water as it thickens to desired consistency.

Use an immersion blender or transfer to a blender to process until smooth.

Sprinkle with cilantro and shredded cheese if desired.

Kick Ass Chili

Kick Ass Chili

• 5T. Vegetable Oil

• 3 Pkgs Frozen Meatless Crumbles, I actually prefer 3 pounds of Beyond

• 1 1/2 large sweet onion, chopped

• 1 clove garlic, minced, or 1/4 tsp garlic powder

• 1 fresh jalapeño, chopped

• 2 T. Cumin

• 1 T. oregano

• 2 tsp. coriander

• 1 1/2 c. lager beer

• 2 1/2 c. vegetable broth

• 1 28 oz. can crushed tomatoes

• 1 can dark kidney beans

Brown the “meat” and set aside. Saute the onion in oil until translucent. Add garlic and sauce one minute. Add jalapeño and remainder of the dry spices and cook one more minute. Add “meat” back into the pot with beer, vegetable broth, and tomatoes. Bring to a boil then reduce heat and simmer one hour, stirring occasionally.

Add brand and simmer an additional 15 minutes.

Serve with plenty of condiments to top such as shredded cheese, hot sauce, chopped sweet onion, sliced green onion, jalapeños, sour cream…

Sweet Broccoli Slaw

• 2 12-oz pkgs Broccoli Slaw Mix

• 1/2 c. Mayo (Use vegan if you prefer)

• 1/2 c. plain Greek Yogurt (skip if vegan)

• 1/2 c. sugar

• 2T. cider vinegar

• 1/4 c. chopped red onion

• 1/2 c. dried sweet cherries

• 1/2 c. toasted pecan pieces

• 1/4 c. crumbled blue cheese, optional

Place slaw in a colander and rinse well under cold water. Drain well.

Stir together Mayo, yogurt, sugar, and vinegar in a large bowl. Add All other ingredients except pecans and toss together. Refrigerate up to eight hours before serving. Top with pecans at the last minute.

Thai Peanut Sweet Potato Soup

This soup will tantalize your taste buds with a little spiciness, sweetness, saltiness…

Ingredients

2 Large sweet potatoes, baked

1/2 a Vidalia, or sweet, onion chopped

1 large clove garlic, minced

1-2 T peeled and minced ginger

2 T olive oil

salt & pepper to taste

2 c. vegetable broth ( you may add a little more to thin to desired consistency at the end)

2 T. natural peanut butter

1 T. soy sauce

1 can coconut milk

optional toppings: chopped nuts, cilantro, sweet peppers, sriracha, green onions

• Heat olive oil in large pot. Add onion and sauce until translucent. Add garlic & ginger. Add your bakes sweet potatoes, discarding skins. Generously season with salt & pepper.

• Add vegetable broth and bring to a boil. Reduce heat and simmer 20 minutes.

• Blend with an immersion blender right in the pot or transfer to a blender and then return to pot.

• Add soy sauce, peanut butter, and coconut milk. Return to a simmer and heat through.

• Pour evenly among four bowls and top with desired toppings.

Mushroom Bourguignon

Hearty and warm, you will never miss the meat

Mushroom Bourguignon (vegan)

2 T. olive oil, divided

6-8 small portobello mushroom caps, washed and scraped, cut into thick squares

4 large carrots, peeled & cut in 1inch circles

3/4 of a sweet onion, sliced

1 clove garlic, peeled & minced

2 c. vegetable broth

1 1/2c. red wine

1 heating T. tomato paste

2 tsp. kosher sea salt

2T. dried thyme

2T. dried oregano

1T dried basil

black pepper to taste

1T + 1tsp. flour

1/3c. water

noodles ( I used egg noodles but for vegan meal use fettuccini)

In a large skillet heat 1T olive oil. Once oil is heated add mushrooms and a pinch of salt. Sauté over medium heat about 10 minutes. Remove from pan and set aside.

Add the remaining T. oil and then place carrots in pan. Saute until browned on all sides, then add onions and cook until translucent. Finally, add garlic and stir one minute.

Add wine and vegetable broth to de glaze the pan, stirring to get all the goodies loosened from the bottom of the pan. Add tomato paste and stir until it incorporates into the sauce.

Add salt and other herbs, combine, then reduce heat to a low simmer. Cover and cook 20 minutes.

Meanwhile combine flour and water in a small bowl. Whisk until smooth. Add it to the wine sauce and add the mushrooms back into pan. Cover and simmer on the lowest temperature 12 minutes. Uncover and cook another 12 minutes, stirring occasionally.

During the last 12 minutes, cook pasta according to directions in boiling salted water. Drain.

Divide pasta between 4 bowels and top with vegetables in red wine sauce.